Maca Ice Cream & Cacao Crackle Sandwiches

From News from the Kitchen

 

raw food recipe maca ice cream

 

This recipe was heavily inspired by this Cacao Pistachio Florentine & Mint Ice Cream Sandwich. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

For the ice cream

  • 1 1/2 cups cashews
  • 1/3 cup agave
  • 1 vanilla pod, insides scraped out
  • 3 cups almond milk
  • 3 tablespoons maca root powder
  • 2 teaspoons lemon juice
  • Pinch of salt
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Pour into an ice cream maker. Alternatively, you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.
  3. When ice cream is soft enough to work with, shape it into a cylinder (a metal ring is great for this) and re-freeze.

 

For the cacao crackles

  • 1/2 cup cacao butter
  • 1/4 cup cacao powder
  • 1/4 cup agave
  • 3 tablespoons cacao nibs
  1. Blend all ingredients except the cacao nibs in a high-speed blender.  Transfer to a bowl and stir in the cacao nibs.
  2. Use a spoon to drop small amounts of the mixture onto a nonstick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice cream cylinders.
  3. Leave to set hard.

 

Assembly

  1. Take the ice cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
  2. Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.

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47 Comments

  1. Pingback: Not What it Says on the Package | Impolite Topics for Conversation

  2. Theresa
    Reply
    Posted

    We have someone allergic to almonds. Can you substitute with any other nut milk made from macadamia, walnut, pecan , Brazil nut, hazel nut or cashew?

  3. Theresa
    Reply
    Posted

    We have someone allergic to almonds. Can you substitute with any other nut milk made from macadamia, walnut, pecan , Brazil nut, hazel nut or cashew?

  4. RussellFan
    Reply
    Posted

    At the end of the recipe, you say to blend the cacao butter, powder and agave together but not the nibs. But then you don’t mention them afterwards for the rest of the recipe. Were they added to the ingredient list accidentally?

  5. RussellFan
    Reply
    Posted

    At the end of the recipe, you say to blend the cacao butter, powder and agave together but not the nibs. But then you don’t mention them afterwards for the rest of the recipe. Were they added to the ingredient list accidentally?

  6. Melissa
    Reply
    Posted

    Will it be the same if I just weigh 4 oz of the cacao butter and cacao nuts?  I usually grind the nuts myself so that they are fresh.  I was also wondering if you have sprouted recipes?  I’d like to use sprouted almond milk but I’m sure that will be fine in the recipe.  I was just curious.

  7. Melissa
    Reply
    Posted

    Will it be the same if I just weigh 4 oz of the cacao butter and cacao nuts?  I usually grind the nuts myself so that they are fresh.  I was also wondering if you have sprouted recipes?  I’d like to use sprouted almond milk but I’m sure that will be fine in the recipe.  I was just curious.

    • Russell James
      Reply
      Posted

      Cacao nuts?  Do you mean the cacao nibs?  Yes, you can grind them into a powder and use them but it will be a little grittier and stronger than using cacao powder.
      When I say almond milk in the recipe I’m assuming that you have soaked the almonds, but I guess I shouldn’t assume anything 🙂

  8. Lea
    Reply
    Posted

    Is there something I can substitute for the raw cacao butter as I need to stay away from caffeine and cacao has lots of caffeine.  I can substitute carob for cacao powder. 

  9. Lea
    Reply
    Posted

    Is there something I can substitute for the raw cacao butter as I need to stay away from caffeine and cacao has lots of caffeine.  I can substitute carob for cacao powder. 

  10. Russell
    Reply
    Posted

    I have just made a batch of ice cream and ice crystals have formed is there anyway I can get rid of them once they have formed.

    Thanks

    Russell

    From Russell: If you have a juicer like a GreenStar then you can use the homogenising blank plate to do that. Simply cut the ice-cream up to chunks that will fit in the shute and then pass them through the juicer with the blank (homogenising) plate on, then re-freeze.

  11. kris
    Reply
    Posted

    this icecream is so amazing !!! had a little trouble making cookies so I made balls of icecream and dipped in the chocolate sauce and made bonbons!! was a little weary about the maca powder cuz my man doesnt like it too much but he didnt even notice it being there thanks!

  12. Wendy in Sunny SoCal
    Reply
    Posted

    THANK YOU, I am eating one right now. This is my 2nd recipe I have executed from your instructions and I am a huge fan of your work. Thank you for sharing your talent! Best in good health, Wendy

  13. Shekinah Love
    Reply
    Posted

    I noticed in a couple of your recipies it calls for melted cacao butter…but how do you melt it and still call it raw? Are you putting it in the dehydrator…in a sunny window…or just plain heating it in a pan?

    Other than that…just thought Id say youre adorable!

    -Shekinah

    From Russell: Thanks 🙂

    I like to melt cacao butter in the dehydrator but for speed you can just melt it in a bowl within a bowl of hot water, being sure not to let the cacao butter get too hot.

  14. Nicolle Gillis
    Reply
    Posted

    Hi Russell,
    Thank-you for such an inspiring site (and furthering my resolve to visit the UK which will include a course with you:)
    I am presently 100% sugar free and can substitute agave nicely with water and stevia(+ vanilla/cinnamon) but am unsure as to how to substitute dates,figs,apricots, etc.(the thicker stuff). I am guessing with coconut butter but would love your oh so amazing input/advice.
    With Gratitude,
    Nicolle
    Vancouver,B.C

    From Russell: Thanks 🙂 It depends which recipes you’re doing. the best advice I woudl give is to make date paste by processing 1 cup soft dates with 1/2 a cup of water or orange juice and then use that as a substitute.

  15. Ludia
    Reply
    Posted

    I don’t have a juicer and I want to have smooth ice cream. Is there something else I can do? Your advice will be much appreciated. Thanks!

    From Russell: You could get yourself a cheap ice-cream maker, the mixture will work in one of those.

  16. Lisa Erwin
    Reply
    Posted

    Russell you are simple the very best! You’ve taken raw cooking from it’s raw form to simply a state of ART.

    I love all your recipes and use them on a daily basis. They are easy to follow, with minimum ingredients that are easy to find and best of all they always come out PERFECT!

    I look forward to your book coming out.

    Lisa Erwin
    Owner
    Renew Natural Anti Aging Center
    Addison Texas

  17. matt
    Reply
    Posted

    Could someone please tell me what a homogenising plate is? I have a juicer, but I don’t have a homogenising plate and is there something I can replace this with? It doesn’t seem logical to put this frozen mixture into a juicer either…did you mean a food processor or blender?

    From Russell: If you’ve got a twin auger juicer such as a Green Star it comes not only with a mesh screen for juicing but also a blank (solid) screen for homogenising. This is what you can use for making ice-cream.

  18. kris
    Reply
    Posted

    Hi they look amazing finally inspiring me to use my ice cream maker!!! I was wondering if I could use cashew butter instead of cashews and is the measurement different and if I use cashews are they soaked? thanks

    From Russell: You could use cashew butter but the blender might have trouble blending it because it’s so thick so you’d have to play around with quantities. If you use cashews they don’t need to be soaked but if you do soak them they will blend easier.

  19. Zack
    Reply
    Posted

    I can’t wait to make this. Quick question – when you measure cacao butter, I assume it’s melted, not shaved? That stuff can be unwieldy raw, and some other recipes on the internet have caught me off guard.

    This blog is nuts. Really incredible. If you release a recipe compilation in print at some point, I will buy it in a heartbeat (the ebooks are a little spendy all together in USD).

    From Russell: All my recipes that have cacao butter are measured pre-melting for ease of use.

  20. Kimmy
    Reply
    Posted

    What does maca root powder taste like and is it required for the ice cream? Thanks.

    LOVE your recipes.

    From Russell: Maca has a very strong taste which is malty and which some people don’t like. It’s not essential for ice-cream necessarily.

  21. Kathleen
    Reply
    Posted

    I just found your recipes and your site is wonderful! Can you please come live with me? I’m sure my husband won’t mind, lol. Do you have an index of all the recipes somewhere on your site? Thanks for all you do.

    From Russell: 🙂 You can click on the ‘raw recipes’ tab up the top or click here:

    http://therawchefblog.com/category/raw-recipes

    …which is the same thing. At the bottom of each of those pages there’s a link for older posts (recipes).

  22. Justin
    Reply
    Posted

    Man I wish I could be eating your food every night. That looks amazing. Perhaps you should do a catering service? I’d order! Take care!

  23. adam
    Reply
    Posted

    OMG, they look so good, I have to make them.
    I was wondering if you(Russell or anyone) have a conversion for cashews to cashew butter?

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